This gentle bean paste deserves to be the first recipe on the blog, because it has been with me in some form for over 20 years.
I originally found the recipe in a French biodynamic cookbook while spending a gap year abroad. I immediately loved the sauce and I made it so many times during the year that when I returned to Finland I knew it by heart.
Later, the sauce gained even more fans from my own family and circle of friends.
If you're really after a spicy and fiery sauce, this is it No be the right choice. You might be disappointed. But if you're looking for a mild and creamy pasta sauce, this is the button choice!
The sauce is suitable even for the smallest in the family, because all the ingredients of the sauce are pureed except for the beans, and it is no longer possible to tell whether there is an onion or something suspicious from a plant...
In this article
- This is how you make the sauce
- Beans are suitable for the sauce
- If you really want a peri-French touch to the sauce...
This is how you make the sauce
Start by peeling and grating the carrots. If you can't find a grater, it doesn't matter, but in that case, chop the carrots into small pieces. This speeds up cooking considerably.
Peel and chop the onions as well. Please note that the onions do not need to be chopped into even and nice shreds, because everything is pureed at the end.
Saute the onions in oil for a couple of minutes until they are translucent. Then add spices, tomato puree, flour and water. Cook on low heat for about 15 minutes until the carrots are cooked.
Purée the sauce as even and smooth as possible, for example using a stick blender.
Add the crème fraîche and the beans, and heat the sauce just enough to warm it all over.
Serve the pasta and of vegan parmesan with.
Beans are suitable for the sauce
The original recipe used kidney beans, so you can easily experiment with beans other than white.
However, I personally like that the tomato broth of the beans adds more flavor to the recipe, so I always use these white beans. Another bonus is that you can find white beans in tomato sauce in every store...
If you really want a peri-French touch to the sauce...
In the original recipe, a little red wine is also added to the sauce - in the French style. In this recipe, however, the red wine has been replaced with a dark balsamic vinegar sauce.Tulosta
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